What is a recipe for a perfect Sunday morning? How about sourdough waffles followed by a trip to the reef at low tide?
Good to eat on Sunday morning.
Not good to eat, but nice to look at on Sunday morning.
A waffle iron is a necessary contraption. Although I’m pretty good at jury rigging equipment, I haven’t quite figured out how to make waffles without one.
I have a Cuisinart Belgian waffle maker and I love it. The surface is truly nonstick and it makes perfect waffles if I remember a few things:
- Set the temperature of the iron properly to give a nice crisp exterior. On mine I have found that 5 1/2 (out of 6) is perfect.
- Use the right amount of batter. This varies by what recipe I use. I have figured out that for my sourdough recipe, just a little more than one ladleful works. (Getting a bigger ladle seems like a logical step, doesn’t it?)
- This batter is thick, so I use a spatula to spread it out over the iron before closing it.
In my experience, a person can typically eat one or two waffles. This recipe makes about 5 waffles, so it works for 5 averagely-hungry people, or 2 1/2 ravenous ones. And the batter also makes wonderful pancakes!
Yield: 5 waffles
- Mix: 5 minutes
- Cook: 10 minutes
- 511 grams mature 100%-hydration sourdough starter
- 2 whole eggs at room temperature
- 2 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Combine all of the ingredients, whisking gently until incorporated but being careful not to overmix.
- Cook the waffles according to your waffle maker’s instructions.
Now get out and enjoy some fresh salt air!